Stuffed squid

Ingredients: 1 squid per person, 100 g pork, 100 g beef, 1 monkfish tail, the sacarins and fins of the squid, 1 jar of homemade sofrito (from the preserves we make in summer: onion, green pepper and tomatoes), garlic and parsley, breadcrumbs, 1 glass of brandy, 1 egg, raisins and pine nuts (optional).

Preparation: We will clean the squid and the first thing we will do is sauté the sacarins, the fins and the meat. Remove it, and in the same oil make the sofrito, or add the jar of sofrito made in summer. Let it confit, and add a small glass of brandy. Put everything in the blender: sofrito, fins, meat and sacarins; add a beaten raw egg, raisins and pine nuts. With this mixture we will fill the squid, close them with a couple of toothpicks so that the filling does not come out, and place them on the baking dish, tray or earthenware tià where they will go into the oven. On top of the squid, add chopped garlic and parsley, breadcrumbs and the rest of the filling mixture, plus a good, generous drizzle of olive oil, a small glass of water and a splash of milk—just a little, because milk tends to stick. Bake until cooked, between half an hour and forty-five minutes.